Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute 2 minutes or until tender. Remove from heat, and stir in artichoke.

Step 4

Sprinkle pancake with 1/4 cup cheese. Top with mushroom mixture. Sprinkle with walnuts; top with remaining 1/4 cup cheese. Bake at 350° for 12 minutes or until thoroughly heated. Cut into 8 wedges. Garnish with fresh rosemary sprigs, if desired.